Buttery and Flaky Easy Sourdough Discard Biscuits
Buttery and flaky sourdough discard biscuits are a delightful twist on traditional homemade biscuits. Utilizing sourdough starter to create a light and flaky texture, makes these buttery sourdough biscuits irresistible. These biscuits are made with simple ingredients like flour, butter, baking powder, and milk, along with the sourdough starter, which adds a subtle tangy flavor. Easy to make and versatile, sourdough biscuits are a delicious way to use up sourdough discard while enjoying a comforting treat.
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Can you freeze unbaked biscuit dough?
Yes, you can freeze unbaked biscuit dough! Freezing unbaked biscuit dough is a great way to have fresh biscuits on hand whenever you want them.
Here’s how to do it:
- Roll out the dough and cut it into biscuit shapes as you normally would.
- Place the cut biscuits on a baking sheet lined with parchment paper, ensuring they are not touching. Freeze them for about 1-2 hours until firm.
- Once the biscuits are frozen, transfer the unbaked biscuits to an airtight container or freezer bags. Be sure to label the container or bag with the date and type of biscuits.
Do frozen biscuits need to be thawed before baking?
Frozen biscuits do not need to be thawed before baking! When you’re ready to bake your frozen biscuits here’s what you do:
- Preheat your oven as directed in the recipe.
- Once oven is preheated, place the frozen biscuits on a baking sheet and bake directly from the freezer. You may need to add a few extra minutes to the baking time, so keep an eye on them until they’re golden brown.
Tips for Easy Sourdough Biscuits
- For extra flavor, you can add herbs, cheese, or spices to the biscuit dough.
- Add 1 to 2 tablespoon sugar for a slightly sweet flavor.
- Store leftovers in an airtight container for a couple of days, or freeze for later enjoyment.
Equipment for the Homemade Sourdough Biscuits
Large mixing bowl
Bench Scraper
Pastry cutter or box cutter
Rolling pin
Ingredients for Flaky Sourdough Biscuits
- 2 cups all-purpose flour
- 1 cup sourdough starter (unfed sourdough starter discard or active sourdough starter)
- 8 Tablespoons cold unsalted butter, cubed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk (or buttermilk)
- 1 Tablespoons sugar (optional)
Instructions for Sourdough Biscuits Recipe
Preheat Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
Cut in Butter: Cut the butter into cubes or use a box grater to shred the butter. Add the cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Add Wet Ingredients: Stir in the sourdough starter and milk until just combined. The dough should be slightly sticky but manageable.
Roll and Cut: Roll the dough to about 1-inch thick. Use a biscuit cutter or a glass to cut out biscuits, placing them on the prepared baking sheet. Gather any scraps and re-roll to cut additional biscuits.
Bake: Bake in preheated oven for 14-15 minutes, or until the biscuits are golden brown.
Cool and Serve: Remove from the oven and let cool slightly before serving. Enjoy warm with butter, jam, or your favorite topping!
Long Fermentation for Flaky Biscuits
Cut the cold butter into small cubes, then add it to a large bowl.
Mix the flour in with the butter.
Use your hands to work the butter into the flour until the mixture starts to come together in a ball.
Add the sourdough starter, sugar (optional), and milk or buttermilk to the bowl.
Stir until everything is well combined.
Cover the bowl with a clean tea towel or plastic wrap and let it sit at room temperature for at least 8 to 24 hours.
The next day, incorporate the baking soda, baking powder, and salt into the fermented dough.
Mix thoroughly to ensure even distribution.
Roll out the dough on a lightly floured surface. Use a circular cookie cutter to cut out your biscuits.
Place the biscuits in a well-seasoned cast iron skillet or a glass baking dish.
For added height, let the biscuits rise in a warm place for 30 minutes to an hour before baking.
Bake the biscuits in a preheated 400°F (200°C) oven for 14 to 15 minutes, until golden brown.
These fluffy biscuits are perfect for breakfast sandwiches or with homemade butter and homemade jam. Or try this amazing homemade apple butter recipe with them! They are also delicious as a side to soups and stews. Enjoy!
More Delicious Sourdough Discard Recipes
Easy Sourdough Pumpkin Bread Recipe
Easy Sourdough Discard Peach Quick Bread Recipe
The Best Sourdough Zucchini Bread Discard Recipe
The Best Sourdough Banana Nut Bread Discard Recipe
Buttery and Flaky Easy Sourdough Discard Biscuits
Equipment
- Large mixing bowl
- Bench scraper
- Pastry cutter or box cutter
- Rolling Pin
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough starter unfed sourdough starter discard or active sourdough starter
- 8 Tablespoons cold unsalted butter cubed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk or buttermilk
- 1 Tablespoons sugar (optional)
Instructions
- Preheat Oven:Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients:In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
- Cut in Butter: Cut the butter into cubes or use a box grater to shred the butter. Add the cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in the sourdough starter and milk until just combined. The dough should be slightly sticky but manageable.
- Roll and Cut: Roll the dough to about 1-inch thick. Use a biscuit cutter or a glass to cut out biscuits, placing them on the prepared baking sheet. Gather any scraps and re-roll to cut additional biscuits.
- Bake: Bake in preheated oven for 14-15 minutes, or until the biscuits are golden brown.
- Cool and Serve: Remove from the oven and let cool slightly before serving. Enjoy warm with butter, jam, or your favorite topping!
Long Fermentation for Flaky Biscuits
- Cut the cold butter into small cubes, then add it to a large bowl.
- Mix the flour in with the butter.
- Use your hands to work the butter into the flour until the mixture starts to come together in a ball.
- Add the sourdough starter, sugar (optional), and milk or buttermilk to the bowl.
- Stir until everything is well combined.
- Cover the bowl with a clean tea towel or plastic wrap and let it sit at room temperature for at least 8 to 24 hours.
- The next day, incorporate the baking soda, baking powder, and salt into the fermented dough.
- Mix thoroughly to ensure even distribution.
- Roll out the dough on a lightly floured surface. Use a circular cookie cutter to cut out your biscuits.
- Place the biscuits in a well-seasoned cast iron skillet or a glass baking dish.
- For added height, let the biscuits rise in a warm place for 30 minutes to an hour before baking.
- Bake the biscuits in a preheated 400°F (200°C) oven for 14 to 15 minutes, until golden brown.
- These fluffy biscuits are perfect for breakfast sandwiches or with homemade butter and homemade jam. Or try this amazing homemade apple butter recipe with them! They are also delicious as a side to soups and stews. Enjoy!
